Italian

Prosecco Bellini

Name: Prosecco Bellini
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 1 servings
Ingredients: Equal amounts of sugar and water; 2 parts parts peach puree (I use Boiron white peach puree - available on Amazon or peach nectar - available at most grocery stores.); 1 part simple syrup; 1/3 Bellini mix; 2/3 prosecco

The Bellini was invented in Harry's Bar in Venice. It's traditionally made with white peaches.

By Chef Laura Bonicelli

prosecco

Prep Time

5 min

Cook Time

10 min

Total Time

45 min

Servings

1 servings

Ingredients

Simple Syrup

Equal amounts of sugar and water

Bellini Mix

2 partsparts peach puree (I use Boiron white peach puree - available on Amazon or peach nectar - available at most grocery stores.)
1 part simple syrup

In the glass---

1/3 Bellini mix
2/3 prosecco

Instructions

1
Make simple syrup: Mix equal parts of sugar and water in a saucepan. Boil, stirring to dissolve sugar. Let cook completely. Refrigerate unused syrup.
2
Make Bellini mix. Combine two parts of peach puree with one part of simple syrup.
3
Fill your Champagne flute 1/3 full with the Bellini mix. Gently pour prosecco into the glass. You want to leave the peach puree undisturbed at the bottom of the glass at this stage.
4
Just before serving, stir to mix the peach and prosecco well.

Chef's Notes

NOTES : This is a basic recipe. Adjust the amount of simple syrup you make and the amount of peach puree you have on hand based on how many glasses you will pour.

Nutrition (per serving)

116

Calories

Protein

31g

Carbs

Fat

Fiber

23mg

Sodium